Fried Pike Perch on Potato and Vegetable Groestel’.

Score fillets on skin side, season with juice of one lemon, pepper, salt.

Dust the skin side of the pike-perch fillets with flour.

Heat butter and olive oil in a coated frying pan and roast the pike-perch fillets on the skin side until crispy and golden brown.

For the garlic sauce, sauté diced shallots in butter.

Pour in vermouth, fish stock, boil.

Add cream and crushed garlic to the sauce. Cook until sour. Add crème fraîche, season with salt, pepper and juice of one lemon, mix with a hand blender.

For the dumplings, cut the cooked and peeled potatoes into slices.

In a coated frying pan, roast the potatoes in butter until golden brown.

A little later, add the vegetables and season with salt and pepper.

Arrange the roasted pike perch on plates with the roast and pour a little garlic sauce around it blanched vegetables e.g. yellow broccoli, carrots, turnips, cauliflower, pea pods bacon (firm cooking) potatoes cooked and peeled fish stock or vegetable soup Noilly Prat vermouth whipped cream/whipped cream

Our tip: use bacon with a subtle smoky note!

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